Preheat your oven to 400°F (200°C). Place the halved potatoes on a baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, chopped rosemary, and minced garlic. Toss to coat the potatoes evenly. Roast in the oven for 30-35 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside.
Cook the Steak:
While the potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season both sides of the steaks with salt and pepper. Once the oil is hot, add the steaks to the skillet and cook for about 3-4 minutes per side for medium-rare, or longer if you prefer a different level of doneness. Once cooked to your liking, remove the steaks from the skillet and set aside to rest.
Make the Creamy Peppercorn Sauce:
In the same skillet where you cooked the steaks, add the brandy or cognac (if using) to deglaze the pan, scraping up any flavorful bits. Let the alcohol cook off for about 1 minute. Add the beef broth, Dijon mustard, and freshly cracked black peppercorns. Stir well and bring the mixture to a simmer. Once simmering, pour in the heavy cream and let the sauce cook for 2-3 minutes, stirring occasionally, until it thickens. Stir in the butter and adjust seasoning with salt if needed.
Assemble and Serve:
Serve the steaks on plates, spoon the creamy peppercorn sauce over the top, and add the roasted potatoes on the side. Garnish with additional fresh herbs, if desired. Enjoy!
Serving and Storage Tips:
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